Chettinad Style Egg Curry Recipe

Chettinad Muttai Masala is a hearty egg curry made with freshly dry roasted and ground Chettinad masalas. This curry is suitable for ordinary meals as well as house gatherings.

Chettinad Muttai Masala Recipe is a flavorful egg curry that is unlike any other egg masala recipe. The use of freshly dry roasted and ground Chettinad masala gives it a particularly aromatic flavor and texture.

To have a unique weekday dinner, serve the Chettinad Muttai Masala Recipe with Kerala Parotta and Tomato Onion Cucumber Raita. The Egg curry recipe is very tasty.

If you like this recipe, you should try some more from the Chettinad cuisine.

• Recipe for Spicy Chettinad Fish Fry
• Recipe for Chettinad Pattani Kurma (Chettinad Peas Curry)
• Recipe for Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls in a Tangy Curry).
• Poondu Rasam from Chettinad (Garlic Rasam From Chettinad) Recipe \sCuisine: Chettinad

Ingredients

4 hard-boiled and halved whole eggs

1 cup finely sliced onion

1 finely sliced tomato

2 tsp Coriander Powder (Dhania) 1 tsp Garam Masala powder

1/2 tsp Red Chilli Powder

1 Stick Cinnamon (Dalchini)

2 cloves (Laung) 2 tbsp oil Salt to taste

Paste of Chettinad Masala

2 tbsp Coriander (Dhaniya) Seeds

4 garlic cloves

Ginger, 2 inch

three tablespoons grated fresh coconut

2 tsp. fennel seeds (Saunf)

1 teaspoon black peppercorns, whole

2 tbsp. poppy seeds

1 tsp cumin seeds (jeera) 1 tsp dry red chili

How to make Chettinad Muttai Masala Recipe – Chettinad Style Egg Curry

1. To begin cooking Chettinad Muttai Masala Recipe, hard boil the eggs for 12 minutes in hot water. Remove the shells and set them aside after they have cooled.
2. In a shallow fry pan, dry roast the ingredients specified under the Chettinad masala paste, such as the coriander seeds, garlic, ginger, coconut, fennel seeds, peppercorns, poppy seeds, cumin seeds, and red chill, until the coconut begins to turn brown. Turn off the heat and set it aside to cool.
3. When the roasted masala has cooled, blend it into a smooth paste in a mixer grinder with a little water and set aside.
4. Heat the oil in a Kadai over medium heat, then add the cinnamon stick and cloves, allowing the spices to exude their aroma into the oil.
5. Now, add the cut onions and cook until they are transparent. Cook until the tomatoes are well cooked, tender, and mushy.
6. Now, add the ground Chettinad masala mix and combine thoroughly. Simmer for 5 minutes, or until the mixture is well cooked.
7. Sauté until the oil separates, then add the coriander powder, red chili powder, and garam masala powder.
8. Add half a cup of water, season with salt, and continue to cook for 3 minutes.
9. Turn off the heat and add the halved boiled eggs. Serve the Chettinad Muttai Masala in a serving bowl.
10. For dinner, garnish with coriander leaves and serve the Chettinad Muttai Masala with Kerala Parotta and Tomato Onion Cucumber Raita.